30 Spring rolls
Prep Time : 1 hour
Cook Time : 1 hour
– 30 small (rice) Spring roll Sheets
– 150g of Pork shoulder or Chicken escalopes
– 150g of Crab meat
– 150g of cooked Shrimp
– 100g of Soya Vermicelli
– 75g of Black Chinese Mushrooms
– 2 Spring Onions
– 2 Scrambled Eggs
– 1 Lettuce
– Fish Sauce « Real Thai ® »
– Fresh Mint and Coriander (for the garnish)
For the « Nuoc Mâm » Sauce :
– 1 clove of crushed Garlic
– 1 fresh chopped Chili
– 1 tablespoon of Fish Sauce
– 1 teaspoon of Lemon Juice
– 1 tablespoon of warm Water
– 1 tablespoon of Sugar
Cook the meat, then chop finely. Cook the eggs and then chop into pieces, put the vermicelli in a bowl and cover with hot water.
Cook the mushrooms for 5 minutes in a pot of water. Chop the crab, the shrimps and the onions, and mix all the ingredients together in a large bowl.
Add the fish sauce and leave for 1 hour.
For the Sauce :
Mix all the ingredients for the sauce into a bowl, stir well to dissolve the sugar.
Pour rouler les Nems :
Place a damp tea towel on a table.
1 – Dump the spring roll sheet quickly into a bowl of warm water.
2 – Place onto the damp tea towel.
3 – Lay a certain quantity of the stuffing on the edge of the spring roll sheet.
4 – Fold the edges first into the centre
5 – and roll.
Follow these steps for every spring rolls sheet. Fry for 10 minutes in a frying pan with oil, until the spring rolls turn golden.
Remove and place on kitchen roll to absorb the extra oil.
Serve the fried spring rolls with lettuce, mint, coriander and the “Nuoc Mâm” sauce.